Whipped Parmesan Cream


Chef’s Tip: It is critical to cool the cream before whipping in order to be able to form a soft pillowy texture.


Step 1

1. Microplane the cheese into a mixing bowl.

Step 2

2. Pour the cream into a sauce pot and bring to a simmer.

Step 3

3. Pour the cream over the cheese whisking to melt and incorporate the cheese.

Step 4

4. Season the cream with kosher salt and whisk to incorporate.

Step 5

5. Chill the cream in the refrigerator to 41 degrees.

Step 6

6. Place the bowl of cream onto an ice bath and whisk the cream to form soft peaks.

Step 7

7. Transfer into a storage container and store under refrigeration.


  • 2 Cups Heavy Cream
  • 4 oz. Parmesan Cheese, microplaned
  • 2 Tsp. Kosher Salt


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Nutritional Info

This information is per serving.